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Baked Puddings

A custard-like pudding made with cream, egg yolks, lard, salt, and spices, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Baked Puddings

Ingredients

Directions

Make the pudding

  1. Combine cream and cream from the bones in a bowl.

  2. Add egg yolks and mix well.

  3. Stir in lard pieces, salt, and spices.

  4. Pour mixture into a cloth and boil until set.

Serve

  1. Serve with ravigote sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Bind the mixture and help it set into a firm, sliceable texture.
Cream
Adds richness and moisture, keeping the pudding soft and smooth.
Lard
Adds fat for richness and a tender, silky mouthfeel.

The step that matters

Boil until set. Egg yolks thicken when heated gently; too much heat or time can curdle or toughen the pudding, so it should be checked for set rather than boiled hard for long.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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